Samosa – Western India
(Filled and Fried Dough)
Samosas are common in different parts of India with different fillings, many are filled with a vegetable mixture that will usually include potatoes and peas as well a numerous
spices to provide much of their character. This version is one likely to be found in the
regions where meat is eaten and the one of the most common meats eaten in India is
lamb.
Yield – 20 ea 3 ounce Samosas
Mixing Method (Samosa Dough) – Straight Dough Method
Cooking Method (Lamb) – Sautéing
Cooking Method (Samosa) – Deep Frying
Ingredients:
For Making the Samosa Dough
1 lb Bread Flour (can substitute A.P. Flour if Necessary)
1/2 tbsp Salt
1 tbsp Garam Masala (see recipe pg 386)
2 fl oz Vegetable Oil
12 oz Water, warm
For Sautéing Lamb Filling
2 oz Ghee
12 oz Ground Lamb
6 oz grated Yellow Onion 2 tsp Garlic, minced
1 tbsp Ginger, minced
1.25 cups Green Peas
1 tbsp Garam Masala
1.5 tsp Turmeric
2 tsp Salt
1 oz Lemon Juice
1/3 bunch Cilantro, minced
Procedure:
For Making the Samosa Dough
1. Thoroughly mix flour, salt and garam masala and then transfer to a mixer with a
dough hook attachment
2. Add the oil and water to the mixer and start on low speed to allow the flour to
absorb the liquid and form slightly soft dough.
3. If the dough is sticking to the bowl as it is mixing add more flour until it no longer
sticks, if the dough appears to stiff then add water a tbsp at a time to make it
softer and pliable.
4. Mix dough with dough hook at low speed until dough becomes smooth and
stretches with ease and without tearing (about 10-12 minutes for most machines)
5. Remove from bowl, cover with damp, clean towel or plastic wrap and allow to
rest on bench for 30 minutes before rolling out to make samosas. Note – Samosas are commonly filled with potatoes and other vegetables or sometimes
meat fillings as with this recipe (the above dough can be used in other samosa
variations)
For Sautéing the Lamb
1. Heat the ghee over high heat in a large sauté pan
2. Once hot add ½ the ground lamb and sauté until browned and then remove from
the pan
3. Repeat step two with other half of the ground lamb
4. Once the lamb has been sautéed add the minced garlic, ginger and grated onions
to the pan and lower heat to sweat the aromatics in the remaining ghee
5. Add the lamb back to the pan along with the ground spices and the peas and
continue to cook over medium heat until the peas become just tender and then
remove from the heat.
6. Allow the mixture to cool and then add the lemon juice, cilantro and salt to the
mixture, stirring to assure seasoning is distributed evenly.
Assemble the Samosas 1. Roll out the pastry dough into rounds 3” in diameter, place 1 tbsp of Lamb filling in center. 2. Using a pastry brush dampen the outer rim of the pastry and fold over to form half moon shaped filled pastry. Press the edges of the filled pastries with the tines of a fork to seal the filled dough
Deep Frying the Samosas 1. Deep Fry the samosas at 350 degrees until golden brown
2. Serve at once
Note - Samosa’s are commonly served with condiments to enjoy them with such as pudina chutney (see recipe)